Servings:
6
Prep time:
40
Cooking time:
45
INGREDIENTS
- 100 g buckwheat flour
- 1 egg
- 250 ml milk
- 2 tablespoons of extra virgin olive oil
- For the filling:
- 800 g apples
- 4 dates
- 2 tablespoons of raisin
- 1 tablespoon of grated ginger
- 2 leaves of sage
- 3 tablespoons of red wine
- 1 teaspoon of extra virgin olive oil
- cannella powder
- For the sauce:
- 25 g potato starch
- 1 teaspoon of Acacia's honey
- 1 piece of vanilla bean
- 350 ml milk
- turmeric
INSTRUCTIONS
- Stem the buckwheat flour into the milk, then mix the egg carefully. Cover the batter and let it rest for an hour. Meanwhile, soak the raisins and dates.
- Peel the apples and cut into cubes, then in a bowl mix with oil, raisins and chopped dates, grated ginger, sage, a pinch of cinnamon and wine. Transfer them to a heavy-bottomed pan, cover with a lid and cook for about 20 minutes until they are soft. Finally remove the sage.
- Blend the starch with the milk, pour the mixture into a saucepan, add the vanilla, honey, lemon peel and a pinch of turmeric. Put on soft heat, stirring, until the mixture thickens. Remove the vanilla, the peel and let it cool.
- Cook the 6 crepes. Shortly before serving, fill them with apples, then roll up and heat them well in a pan with the lid, adding, if necessary, a little water.
- Serve hot while drizzling with the sauce of vanilla, cold or hot, and with a sprinkling of cinnamon as you please.
